A yummy crispy hot piping Jalebi is the one that I wanted to try for a long time and finally did it. We went to a sweet shop few days back and my husband ordered jalebi and told me he has completed 1 kg of jalebi when he was young and he likes it that much. From that day I wanted to surprise him doing jalebi at home but I didn’t have the jalebi maker. Two days back I saw a cute bottle at store for making jalebi that they are giving it free for jalebi mix. So got that mix for that bottle and prepared jalebi with flour at home. I have added two tsp of that instant jalebi mix while preparing which is optional. My husband liked it so much and we really enjoyed eating this delicious jalebi. I got this recipe from archanakitchen.



  • Maida/ All purpose flour  – 1 cup
  • Corn flour – 2 tsp
  • Baking powder – 1 /2 tsp
  • Yogurt – 3 /4 cup
  • Ghee – 3 tsp
  • Turmeric powder – pinch
  • Oil – for deep frying


  • Sugar – 1 cup
  • Water – 1 cup
  • Cardamom powder – 1 tsp


1.Take sugar and water in a pan and boil it in medium flame until it comes to one string consistency. When you take a drop of syrup between the thumb and forefinger a thin string has to be formed.

2.In a mixing bowl take maida, corn flour, baking powder, yogurt, ghee and turmeric powder. Mix everything together and blend well adding little water to make thick batter. The consistency is very important and it has to thick like a cream.

3.Cover the batter and let it ferment for 12 hours or overnight. After that mix well and pour the batter into jalebi maker.

4.Heat oil in heavy bottom pan for deep frying. Check the temperature by adding a drop of batter and it has to rise to top immediately.

5.Make circles of batter in the oil and  fry until it turns crispy and golden brown on both sides. Drain excess oil and drop the jalebi in hot sugar syrup. Let it be rest in syrup for a minute and then drain and serve hot.

6.Enjoy this hot delicious jalebi at home.



  • Adjust the heat while preparing, the flame has to low while making circles and rise to medium flame while frying.
  • You can also deep fry in ghee. Cardamom powder can be replaced by saffron strands.
  • A tsp of lemon juice can be added to sugar syrup to prevent crystallisation.
  • I didn’t give time for fermentation as I have added two tsp of instant jalebi mix to the batter.


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